Vichyssoise

• 2 c. chicken broth or 2 c. water and 4 bouillon cubes
• 6 to 8 potatoes, diced
• 4 onions, finely diced
• 4 Tbsp. butter
• 1 1/2 qt. milk
• 1 c. light cream or 1 small can evaporated milk (not condensed)
• salt to taste
• 2 Tbsp. finely minced parsley
• 4 Tbsp. minced celery heart with leaves

1. Cook potatoes in water or broth until soft. Cool slightly (so as not to crack blender); blend until smooth. Mixture will be like glue! Use some of the milk to clean out the blender. Saute the onion in the butter until tender.
2. Combine onion and potato mixture to remaining milk and cream. Heat very slowly, stirring frequently, to prevent sticking. Add salt to taste. Add minced celery and parsley at end of cooking time. This soup is excellent served either hot or cold. Makes 2 quarts.

chicken broth, potatoes, onions, butter, milk, light cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981307 (may not work)